Roasted Pineapple with Prosciutto

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At Chefs & Champagne, Scoot Uehlein prepared this dish with duck prosciutto, but he says that the more common pork product works well, too.

Ingredients

1 tablespoon fresh rosemary

1/4 cup extra virgin olive oil

1 medium pineapple, top removed

8 ounces prosciutto di Parma

Freshly ground black pepper to taste

Method

Preheat oven to 350°F.

Purée the rosemary and olive oil in a blender until smooth. Strain the rosemary oil into a small bowl and discard the solids. Set aside.

Place the pineapple on a baking sheet and roast for 45 minutes to 1 hour, until softened. Remove from the oven and transfer to a cooling rack. Once the pineapple has cooled, cut away the peel. Cut the pineapple into quarters, remove the core, and cut each quarter into 10 spears. Arrange 5 spears in a fan shape on small plate. Place a few slices of the prosciutto next to the pineapple. Drizzle with 1/2 teaspoon of the rosemary oil and sprinkle with black pepper.